Development of vegetable extracts by microencapsulation

Abstract

The microencapsulation of essential oils offers protection against oxidation and evaporation, and allows the concurrent utilization of several vegetable extracts. Complex coacervation methods have been described for essential oils. Even though microencapsulation involves wrapping the essential oils in shells, some difficulties arise in the process of stabilizing the essential oils: oil may be lost by evaporation and partial dissolution in the water-gelatin phase and this will vary with the type of essential oil being encapsulated. In order to investigate the efficacy of the gelatin-polyphosphate methods we analysed their essential oil microcapsules peppermint and rosemary, in particular their granulometric size distribution, oil content (%) and encapsulation yield (%). In addition the essential oils were analysed by GC before and after microencapsulation so as to investigate the loss of their components during the process.